Tex Mex Dip

Tex Mex Dip

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Bob Williams
Recipe by  Bob Williams

“This fast, easy dip can be served as a main dish or as an appetizer. Depending on the ingredients, it can be mild to medium. This really needs to be served warm, as it has a layer of cheese that gets firm when cool. It reheats well, but is best when fresh. Serve with plain tortilla chips.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well, stir in chili powder and continue cooking 5 minutes.
  3. In a 8x8 inch baking dish, spread the refried beans. Layer beans with ground beef and chili powder mixture. Top with layers of onion, green chile peppers, picante sauce, Muenster cheese and Monterey Jack cheese.
  4. Bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. Top with sour cream before serving.

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Reviews (4)

Rate This Recipe


Bravo, we loved it! I added a small can of sliced black olives (mixed some with the ground beef, & sprinkled some on top with the cheese.) I definately will make again. Terri



Very tasty recipe! I chose this for New Year's Eve because I had all the ingredients on hand. The one change I made was to add the chopped onion in with the ground beef. Hubby doesn't like raw onion, but I wanted the flavor and this worked well. I had the sour cream on the side as an optional topping as well as chopped green onions for that raw onion crunch. Thanks for a tasty recipe!



I served this over brown rice as a main course. I thought it would have been better if it was thicker by substituting a chunky salsa instead of the picante sauce, which often is more liquidy. I also would have liked half the amount of cheese. A lb. of cheese is quite a bit.

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Amount Per Serving (12 total)

  • Calories
  • 390 cal
  • 19%
  • Fat
  • 29.8 g
  • 46%
  • Carbs
  • 11.5 g
  • 4%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 925 mg
  • 37%

Based on a 2,000 calorie diet



previous recipe:

Seven Layer Tex Mex Dip


next recipe:

Beth's Tex Mex Dip